I had never made rolled sugar cookies before, but these really are easy and yummy. The recipe is really good and the suggestion to use parchment paper for baking and cutting out was a huge timesaver. Here are some of my tips: 1)Whatever dough you aren't using, put it right back in the fridge, even if it's only for ten minutes. I had only chilled mine for 2 hours and if I let it sit on the counter between baking, it got sticky and frustrating. Keep it cold!
2) To make rolling out a little easier, I use this lazy trick, which might work depending on your workspace and body type. Cut out parchment paper the size of your cookie sheet. Make four long "worms" of dough and line them up parallel to the long edge of the parchment paper. Pull out a long piece of waxed paper, at least 12" longer than your cookie sheet. Put wax paper over top of your dough worms, with the excess length of wax paper dangled off the counter edge in front of you. Then lean your belly onto the edge of the counter, holding the wax paper tight to the counter. Roll the dough away from your body, and it spreads evenly between the wax paper and parchment paper, with no slipping or sticking. Then I rotate the whole thing I do the same thing on the other side. I keep adding little balls of dough until the entire parchment paper is covered, then I transfer it to the cookie sheet to make my cutouts. Then I keep reusing that waxed paper every time I roll out dough for that batch.
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I had never made rolled sugar cookies before, but these really are easy and yummy. The recipe...